Facility Design Project of the Month

Each month, FE&S spotlights a project worth talking about, with in-depth coverage from concept through completion including a kitchen equipment floor plan.


Culinary and Conference Center at Ivy Tech Community College in Indianapolis, Ind.


Key Players

  • Owner: Ivy Tech Community College
  • Chancellor: Kathy Lee
  • President: Thomas Snyder
  • Program Chair: Jeffery Alan Bricker, CEC, CCE, AAC
  • Facility Planning Committee: Lauri Griffin, CEC, associate professor; Thom England, CEC, CCE, culinary instructor; Paul Vida, CEPC, CCE, baking and pastry arts instructor (also lead for bakery); and Keith Parish, MBA, hospitality management faculty manager and runs the front of the house
  • Architect and Interior Design: Schmidt Architects, Indianapolis; Kevin Shelley, AIA, LEED AP, principal and project lead
  • Executive Chef: Allen Edwards
  • Foodservice Design Consultant: Reitano Design Group, formerly Foodservice Solutions Group; Scott Reitano, principal in charge; Jim Kessenich, project designer
  • General Contractor: Shiel Sexton, Indianapolis
  • Equipment Dealer: Stafford-Smith, Indianapolis office; Adam Schut, project manager; John Russell, lead installer; and Norman Marshall, project closeout

About the Players

Jeffery BrickerJeffery Alan Bricker, CEC, CCE, AAC

A 30-year career in foodservice includes working in the quick-service segment, training at Ivy Tech, and operating his own catering company, Creative Cuisine, in Greenwood, Ind., for 15 years.
While running his catering business, Bricker taught classes in sanitation, catering administration, menu design and food and beverage cost control. In 2002, he returned to Ivy Tech to teach full time and in 2003 accepted the position as program chair. He still teaches when he’s not involved in more administrative responsibilities.

Chef Bricker was recently inducted into the American Academy of Chefs, a national honor society of the American Culinary Federation.

Scott ReitanoScott Reitano

Reitano is a veteran of the foodservice industry, with more than 25 years of experience, including a strong manufacturers’ rep background. He worked for Hobart Corp. as a district manager after graduating from Miami University in Ohio. He later joined SESCO as a manufacturers’ rep, becoming senior partner in 1996 and president in 2002. Ready to pursue new challenges, Reitano purchased Foodservice Solution Group in 2004 and recently changed the name to Reitano Design Group. He continues to serve as principal.

Kevin ShelleyKevin Shelley, AIA, LEED AP

Shelley is a principal of Schmidt Associates, a full-service strategy, design and construction firm located in downtown Indianapolis, and a project manager in the Higher Education Studio. He works with a variety of institutions, including Ball State University, Indiana University and Ivy Tech Community College of Indiana, on design and planning issues. Shelley has a bachelor’s degree in architecture and environmental design from Ball State University and attends seminars throughout the year to stay current on today’s trends in education.

Design Capsule

  • Ownership: Ivy Tech Community College
  • Opened: September 2012
  • Project Scope: The facility, called Ivy Tech's Corporate College and Culinary Center, is a repurposed Stouffer's Hotel that closed in the 1980s. It now houses Ivy Tech's central region culinary program; the corporate college, designed to work with Indiana corporations to prepare a curriculum and administer any program at this facility, as well as to help train workers for specific skills that corporate citizens need or want; and the multiroom conference center (Sodexo runs the in-house catering operation; the catering kitchen is designed to serve up to 1,200 people in a served-meal banquet setting).
  • Facilities: The first floor contains Courses Bakery and Café, a retail bakery operation; meat fabrication lab; bakery and breads lab; inventory center; waste reduction system; and catering operation for the conference center. The second floor features the culinary labs (high-end cooking suites); chocolate room; advanced bakery lab; and garde manger, including a humidity-controlled walk-in for drying meats. On the 13th floor are Courses (a full restaurant and bar) and the President's Conference Room. Classrooms and offices are on the third and fourth floors.
  • Students Enrolled in Culinary Program, in Hospitality Management: 850 (expected to grow to 1,500)
  • Size of Building: 17,650 sq. ft.
  • Size of Facilities: Main walk-in cooler/freezer and dry storage, 1,000 sq. ft.; catering kitchen and prep spaces, 2,150 sq. ft.; meat fabrication lab, 2,100 sq. ft.; bakery and breads lab, 1,500 sq. ft.; combination bakery/pastry lab, 1,500 sq. ft.; Courses Bakery and Café, a bakery café/kitchen lab, 1,200 sq. ft.; advanced pastry lab and chocolate room, 1,400 sq. ft.; basic foods culinary lab, 1,400 sq. ft.; garde manger culinary lab, 2,000 sq. ft.; Courses, a penthouse restaurant kitchen and bar, 2,000 sq. ft.
  • Seats: Courses restaurant, 130, and bar, 30; Courses Bakery and Café, 45. The conference room can accommodate 500 seats; and the second-floor ballroom accommodates 250 seats.
  • Average Check: Courses restaurant, $12 lunch and $35 dinner; Courses Bakery and Café, $6
  • Total Annual Sales: Courses restaurant, $250,000 (projected); Courses Bakery and Café, $100,000 (projected)
  • Daily Transactions: Courses restaurant, 45-60 covers at lunch and 60-80 covers at dinner; Courses Bakery and Café, 75-100
  • Hours: Courses restaurant, Monday and Tuesday 11 a.m. to 1:30 p.m. for lunch and Wednesday and Thursday 6 p.m. to 8 p.m. for dinner; Courses Bakery and Café, 7:30 a.m. to 9:30 a.m. for breakfast and 11 a.m. to 1:30 p.m. for lunch
  • Staff: 7 full-time and 35 part-time instructors; 6 administrative staff
  • Total Facility Cost: $34 million, including $7 million for culinary facilities
  • Equipment Investment: $3.4 million (with educational discounts); $250,000 for smallwares
  • Website: www.ivytech.edu/Indianapolis and www.ivytech.edu/courses